Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties

Table 2

Experimental values of characteristic points of the enzymatic coagulation of the milk samples (min).

	𝑡ℎ	𝑡𝑖	𝑡𝑔	𝑡𝑐	𝑡𝑔−𝑡ℎ	𝑡𝑐−𝑡𝑔	𝑡𝑔−𝑡𝑖
Full-Fat milk	35.5 ± 0.71^a	176.5 ± 2.12^a	245.0 ± 5.66^a	257.0 ± 4.24^a	209.5	12.0	68.5
Low-Fat milk	88.5 ± 3.54^b	271.0 ± 8.49^c	279.5 ± 13.44^b	291.0 ± 7.07^b	191.0	11.5	8.5
Milk-olive oil emulsion	38.0 ± 1.41^a	232.0 ± 11.31^b	239.0 ± 11.31^a	247.0 ± 11.31^a	201.0	8.0	7.0

𝑡_ℎ: hydrolysis time; 𝑡_𝑖: time at the point of inflection; 𝑡_𝑔: gelationtime; 𝑡_𝑐: coagulation time. (𝑡_𝑔−𝑡_ℎ): phase II duration; (𝑡_𝑐−𝑡_𝑔): phase III duration; (𝑡_𝑔−𝑡_𝑖): gel solidification phase duration.
Means ± standard deviation (SD) of three separate determinations. Values sharing same small letter (a-b-c) within a column are not significantly different by Duncan’s multiple-range test (𝑃<0.05).